Will Hopping’s Muhammara
Photography by Kristina Armstrong
Local home chefs share their go-to dip recipes to impress guests at any gathering.
Muhammara
Muhammara is a rich, flavorful Middle Eastern dip made from roasted red peppers, walnuts, pomegranate molasses, and olive oil. It's known for its smoky, tangy, and slightly sweet taste, often enjoyed with pita bread or as a spread.
Equipment
- 1 Food processor
Ingredients
- 1½ cups red bell peppers
- 1½ cups cups walnuts + extra,
for topping
- 2 tsp. salt
- 2 tsp. cumin
- 2 tsp. fresh lemon juice
- 3 tsp. Aleppo pepper (or red pepper flakes)
- 2 tsp. za’atar (optional)
- 3 Tbsp. pomegranate molasses
- 10 Tbsp. panko bread crumbs
- 10 Tbsp. olive oil
- Pomegranate seeds, for topping (optional)
- Mint, for topping (optional)
- Cilantro, for topping (optional)
Instructions
- Place red peppers, walnuts, salt, cumin, lemon juice, Aleppo pepper, za’atar, pomegranate molasses, bread crumbs, and olive oil in a food processor or blender, and pulse until well combined. The end result should be coarse, but slightly creamy.
- Pour into a serving bowl or wide-rimmed plate.
- Top with extra walnuts and pomegranate seeds, mint, and/or cilantro, if using.
- Serve with pita chips, soft pita, pretzels, carrots, celery, or just about anything else you’d like.